Cure

Award-winning Cure’s thoughtfully curated menu draws on chef-owner Andrew Walsh’s childhood in Ireland. Set along the buzzing Keong Saik Road, the interior is chic and sleek, with tunes from iconic Irish bands like U2 accompanying diners as they adventure through the Nua Irish offerings. The soda, stout and treacle bread is a standout, featuring a sticky treacle glaze, stout-fermented honey blend, and a sprinkle of oats for balance. For something more refreshing, the Irish oyster tartare is enhanced with horseradish cream, then paired with chopped shallot and celery for crunch. It’s topped with cider granita and caviar, which provides a briny finish. Walsh does the famed Irish duck justice with his aged and pan-roasted duck breast, finished off the grill and served with smoked cauliflower purée, fermented berries and oxalis.